Recipe Directions for Turkey Curry over rice

Defrost the ground turkey.

Cook the rice according to package directions.

In a 12 inch nonstick skillet, heat the oil. Peel and coarsely chop the onion.

Add the meat to the skillet and raise the heat to high. Cook, turning and breaking the meat occasionally. While it cooks, add the garlic, ginger, curry powder, cumin, paprika, turmeric and salt, stirring well to coat. Stir in carrots.

Reduce the heat to medium high and cook until meat is brown and crumbly, about 8 minutes.

When the meat is cooked through, reduce heat to medium and gently stir in the yogurt. Mix the cornstarch and water together and drizzle over the stew. Stir gently but thoroughly, then simmer until the yogurt is heated through and the sauce is thick, 2 to 3 minutes.